Salads and appetizers
ChefNicole Maawad
Chicken Gizzard
Chicken gizzard — a very tasty appetizer when prepared following a few specific steps. The method is not complicated, but simple notes greatly affect the flavor. Everything you need to know about preparing chicken gizzard is in this recipe.
Chicken gizzard — an easy and delicious appetizer that requires following some simple but important steps to keep its shape and get the best flavor
Ingredients
Start here, then move straight into the method.
- Chicken gizzard (or gizzard)
- Garlic cloves
- Whole onion
- Aromatic spices (bay leaves, ginger, whole cloves, etc.)
- Hot pepper - optional
- Sweet bell pepper - optional
- Carrot - optional
- Spice mix to taste
- 1/2 cup olive oil + vegetable oil for frying
- To finish the chicken gizzard
- Lemon + crushed garlic + olive oil
- (+ finely chopped cilantro - optional)
- Sprinkle the spices, add a small amount of fresh pepper and the carrot if desired, but not too much so the gizzard flavor remains dominant
- Sauté over medium or high heat according to preference
- You can drain a little of the oil
- Raise the heat under the pan, then finish the gizzard with the mixture of garlic, lemon juice and oil
- Note: you can cut the gizzard on a glass plate because it’s easier to clean than a cutting board
- The gizzard must be cleaned and prepared following strict hygiene rules because it spoils quickly
- To make beef pounded steak from Nicole as well, click the link: How to make roast beef in steak pieces
- For more tasty chicken recipes, see: Chicken Stroganoff
Method
Follow the cooking sequence without leaving the page.
- Clean the gizzard: open the hearts to remove the black veins, removing and discarding the upper white section because it is full of veins. Peel the hearts as well.
- Clean the "suda" by gently cutting it into medium-sized pieces and removing the black veins.
- It is preferable not to wash the gizzard under running water so it doesn't develop an off smell; you can leave it in a colander aside for a sufficient time.
- Heat the oil in a pan on the stove — use plenty of oil. Let it heat slightly, then add the gizzard.
- Crush small aromatics like cloves and cardamom with the peeled onion so they do not get lost among the ingredients.
- Add the onion and garlic cloves as well, plus ginger, bay leaf, the rest of the aromatics, and salt — add the salt at this stage.
- Sprinkle the spices and add a small amount of fresh pepper and carrot as desired, but not too much so the gizzard's flavor remains dominant.
- Stir over medium or high heat according to preference.
- When the gizzard is cooked after a few minutes, remove all the aromatics you added — the onion (you may leave the garlic), bay leaf, ginger, and cinnamon sticks...
- You can drain a little of the oil.
- Raise the heat under the pan, then finish the gizzard with the mixture of garlic, lemon juice, and oil.
- Leave the gizzard on the heat for just one more minute, then serve.
- Note: You can cut the gizzard on a glass plate because it's easier to clean than a cutting board.
- Follow strict hygiene when cleaning and preparing the gizzard because it can spoil quickly.
Recipe tags
Salads and appetizersInternationalDairy freeNut freeEgg free
Notes and serving ideas
- How to Make Roast Beef Bifteck
- Chicken Stroganoff
